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- For The Crust:
- ½ cup shredded coconut
- 2 cups cashew flour
- 2 tablespoons agave nectar, maple syrup, or honey
- 2 tablespoons powdered sucanat or maple sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- For The Filling:
- ½ cup cashew flour
- ¾ cup agave nectar, maple syrup, or honey
- ½ cup carrot juice
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 vanilla bean, scraped (feel free to omit if you do not have)
- 1 ½ teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ginger
- Pinch ground cloves
- ¼ teaspoon salt
- ½ cup coconut oil, melted
- Make the crust: In a food processor or blender make a “flour” out of the shredded coconut. Process to make it as fine as possible.
- Then, move coconut “flour” into a food processor if you were using a blender, combine with cashew flour and remaining ingredients for crust. Do not overblend; you want the mixture to be light but to hold together when pressed between your fingers. Press into a 9-inch tart pan and chill until ready to use
- Make the Filling: To make the filling, blend all ingredients except coconut oil in a blender (we love to use a Vita-Mix) until smooth. Slowly add coconut oil and continue to blend until well combined.
- Assemble Pie: pour filling into prepared crust and refrigerate at least an hour before serving.